Costa Rica TarrazuCosta Rica
About the coffee
The coffees grown here have for years been considered some of the best in the world. This Cafe Costa Rica coffee SHB, (Strictly Hard Bean) , is roasted until the beans show a dark chocolate colour and some of their natural oils begin rising to the surface. This gives the brewed coffee a stronger flavour and heavier body - making this the perfect choice for a really good espresso!
About the growers
Costa Rica has historically been Central America’s most stable country, benefiting from the export of agricultural products, such as bananas, cocoa, sugar and of course coffee. It is believed that coffee first arrived in Costa Rica towards the beginning of the 18th century, following the arrival of Arabica beans to Martinique in the Antilles around 1720.
When the first two heads of state - Juan Mora Fernandez and Braulio Carrillo - got behind the industry as a viable driver for economic growth, Costa Rican coffee really took off, with around 17,000 coffee trees producing crops and the first exports to Panama all well underway by the early 19th century.
Since its inception - and to this day - coffee remains a fundamental pillar or lifeblood in the lives of many residents. The country was able to grow and develop thanks to the economic boost which coffee provided - universities were opened, libraries were erected, hospitals were founded, infrastructure grew (meaning mules could be replaced by carts, transforming the transit of coffee), a banking system was put in place and the arts were given a milieu in which they could thrive.
Growing Altitude: 4,200 to 5,900 ft.
Arabica Variety: Caturra and Catuaí
Harvest Period: January–March
Milling Process: Washed, patio and drum drying
Aroma: Intense and full
Flavour: Chocolate and citrus
- A classic cup and traditional balanced taste
- Bright, citrus with berry like flavours, ending in chocolatey spicey notes
Select the grind type to fit your way of making coffee. To learn more about the different processes visit our Brew Guides.
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